Easter Brunch with Homemade Scones
with flammekueche and egg salad
Zin om uit te pakken aan de paastafel? Met onze Premium Brunchbox geniet jij van een brunch van de bovenste plank. Met drie receptjes voor onder andere flammkuchen met gerookte zalm en scones met clotted cream en jam, een paasstol, luxe zoete broodjes en verse smoothies, vier jij Pasen op je paasbest.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 piece
Strawberry smoothie
1 piece
Mango & passion fruit smoothie
500 g
Organic Greek yogurt
(Contains Milk)
2 piece
Flammekueche
(Contains Wheat)
120 g
Smoked salmon
(Contains Fish)
20 g
Capers
1 piece
Red onion
100 g
Organic sour cream
(Contains Milk)
40 g
Arugula
750 g
Stollen
(Contains Almonds, Gluten, Hazelnuts, Milk, Soy May be present Sesame)
400 g
Spelt flour
(Contains Spelt May be present Gluten)
8 g
Baking powder
(Contains Wheat May be present Egg, Gluten, Lupin, Milk, Soy)
165 milliliters
Organic buttermilk
(Contains Milk)
200 milliliters
Heavy cream
(Contains Milk)
100 g
Mascarpone
(Contains Milk)
1 piece
Lemon
1 piece
Mango
6 piece
Egg
(Contains Egg)
2 piece
Avocado
8 slice
Bacon
400 g
Easter pull-apart bread
½ sachet(s)
Curry powder
(Contains Celery, Mustard)
5 g
Fresh chives
40 g
Raisins
(May be present Peanuts, Tree nuts, Sesame)
30 g
Blueberry jam
(May be present Peanuts, Tree nuts)
Not included in your delivery
60 g
Sugar
to taste
Honey [or plant-based alternative]
teaspoon
Salt
1 teaspoon
Mustard
1 tablespoon
[Plant-based] mayonnaise
70 g
[Plant-based] butter
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C. Remove the butter from the fridge.
- Mix the flour, baking powder, 40 grams of sugar, raisins and a pinch of a salt in a large bowl.
- Knead the butter into the dry mixture by hand to form coarse crumbs. Add the buttermilk and knead into a cohesive dough.
- Roll out the dough to a thickness of 2 cm. Use a glass cup to cut round shapes with a diameter of 4 - 5 cm from the dough.
- Place the scones on a baking sheet lined with parchment paper.
- Bake the scones in the oven for 10 - 15 minutes. After removing them from the oven, let the scones cool thorougly.
- In the meantime, make the clotted cream. Add the whipped cream and 20 grams of sugar to a mixing bowl. Beat with a mixer until you get a firm whipped cream.
- Zest the lemon and add to the whipped cream together with the mascarpone. Mix well.
- Place the flammekueche a parchment-lined baking sheet. Cut the onion into half rings.
- Spread the sour cream on the flammekueche. Top with the onion and capers. Divide half of the smoked salmon over the flammekueche.
- Bake the flammekueche for 8 - 10 minutes until golden brown.
- Bring plenty of water to boil in a saucepan and add in the eggs. Boil for 12 - 14 minutes, then rinse the eggs under cold water.
- Peel and chop the eggs. Finely chop the chives.
- Add the eggs and chives to a bowl. Mix with the mayonaise, curry spices, mustard and season with pepper and salt.
- In the meantime, transfer the bacon to a parchment-lined baking sheet and cook in the oven for 8 - 10 minutes together with the Easter pull-apart bread.
- Peel and dice the mango.
- Divide the yogurt among four bowls and top with the mango cubes.
- Drizzle with honey to taste.
- Halve and pit the avocado, then remove the skin and slice the flesh.
- Garnish the flammekueche with the arugula.
- Arrange the scones on a serving platter, with the clotted cream and jam in small bowls on the side.
- Pour the smoothies into glasses and slice the Easter bread.
- Serve the egg salad with the Easter pull-apart bread, the avocado, the bacon and the other half of the smoked salmon.
Happy Easter!